Rum Cake - 1 Recipe - Cooking Index
Rum Cake - 1 Recipe - Cooking Index
| Cake | ||
| 1 cup | 146g / 5.1oz | Pecans or walnuts - chopped |
| 1 | Yellow cake mix* | |
| 1 | Vanilla instant pudding | |
| 4 | Eggs | |
| 1/2 cup | 118ml | Cold water |
| 1/2 cup | 118ml | Oil |
| 1/2 cup | 118ml | Dark rum |
| Glaze | ||
| 1/4 lb | 113g / 4oz | Butter |
| 1/4 cup | 59ml | Water |
| 1 cup | 198g / 7oz | Sugar |
| 1/2 cup | 118ml | Dark rum |
* if using yellow cake with pudding in the mix, omit pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2. Preheat oven to 325F. Grease and flour a 10" tube or 12 cup bundt pan.
Sprinkle nuts over bottom of pan. Mix all cake ingredients together.
Pour batter over nuts.
Bake 1 hour. Cool. Invert onto serving plate.
Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
To make glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly.
Remove from heat. Stir in rum.
This cake freezes beautifully.
Source:
Patricia Williams
Average rating:
10 (1 votes)
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